Students and staff submit favorite Thanksgiving recipes

Students and staff celebrate the Thanksgiving holiday with their favorite family recipes

November 20, 2015

(Visited 1 times, 1 visits today)
Back to Article
Back to Article

Pumpkin Squares

By Nick Precht

Pumpkin Squares

From the kitchen of social studies teacher Angie DalBello

I got that recipe from a neighbor back when I was like eight. It almost just takes me back to my childhood and the street I grew up on.”

— social studies teacher Angie DalBello

Start to finish: 35-40 minutes

1 2/3 cup sugar

1 cup oil

1 can of pumpkin (16 ounces)

2 teaspoon baking powder

2 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

2 cups flour

4 eggs

Heat oven to 350 F.

Mix ingredients and pour into an ungreased jelly roll pan.

Bake for 20-25 minutes or until done. Remove and let cool.

Cream cheese icing:

1 brick of cream cheese (8 ounces.)

2-4 cups of powdered sugar

1/2 cup margarine

1 teaspoon vanilla

Mix together cream cheese and margarine. Add vanilla and powdered sugar. Mix until creamy and smooth.

Spread over cooled pumpkin squares. Refrigerate until served.

 

Print Friendly, PDF & Email
(Visited 1 times, 1 visits today)
Back to Article
Back to Article

Frog-Eyed Salad

By Claire Boone

Frog-Eyed Salad

From the kitchen of sophomore Lexi Flipse

I enjoy the … creaminess of the whole salad”

— Sophomore Lexi Flipse

Start to finish: 15 minutes

2 cups Acini Di Pepe macaroni

2 medium cans crushed pineapple

1/2 bag miniature marshmallows

1/4 cup sugar

2 egg yolks, beaten

1 tablespoon lemon juice

1 teaspoon flour

1 large container of Cool Whip

Boil the macaroni until tender. Put lid on pan and let cool.

Add pineapple and marshmallows. Combine sugar, flour, pineapple juice, egg yolks and lemon.

Cook until thick. Cool for about 20 minutes. Add Cool Whip, mix together and serve.   

Print Friendly, PDF & Email
(Visited 1 times, 1 visits today)
Back to Article
Back to Article

Spinach Pie

By Morgan Gurwell

Spinach Pie

From the kitchen of senior Allen Weinert

One Thanksgiving, my brother wasn’t going to come until my mom told him she was making spinach pie, and then he traveled all the way back from college [in Utah.]”

— Senior Allen Weinert

Start to finish: 1 hour 30 minutes

Crust:

1 cup flour

1/3 cup butter

3 tablespoons buttermilk

Cut together flour with butter until uniformly blended. Add buttermilk.

Chill at least one hour in a ball. Roll out into 9” pie crust.

Filling:

1/2 pound chopped spinach

1 onion, diced

Salt and pepper

1/2 tablespoon of basil

1 pound ricotta cheese

3 eggs, beaten

3 tablespoon flour

1/2 cup graded cheese

1 dash nutmeg

1 cup sour cream

Sprinkle of paprika

Heat oven to 375 F.

Saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese and nutmeg.

Spread into unbaked pie shell. Top with sour cream and paprika.

Bake for 40-45 minutes.

Print Friendly, PDF & Email
(Visited 1 times, 1 visits today)
Leave a Comment

Mill Valley News intends for this area to be used to foster healthy, thought-provoking discussion. Comments are expected to adhere to our standards and to be respectful and constructive. As such, we do not permit the use of profanity, foul language, personal attacks, or the use of language that might be interpreted as libelous. Comments are reviewed and must be approved by a moderator to ensure that they meet these standards. Mill Valley News does not allow anonymous comments, and Mill Valley News requires a valid email address. The email address will not be displayed but will be used to confirm your comments.

If you want a picture to show with your comment, go get a gravatar.




Mill Valley News • Copyright 2019 • FLEX WordPress Theme by SNOLog in